Wednesday, May 23, 2007

Nearly everyone knows that salmon is good food.High in omega-3, heart-friendly acids, protein and antioxidants, is it among the world’s healthiest fish products.It is, however, also one of the most confusing purchases ever to be made.

Not all salmon is created equally, at least not since humanity developed a proclivity to mass produce food in the same manner as cheap toys in cereal boxes.This is good for neither man nor salmon. Since the discovery and promotion of salmon’s many health benefits, consumer demand has skyrocketed and consequently depleted the supply of the finest salmon, the wild-caught.Salmon living as nature intended, on their own, catching their own wild-caught suppers, are significantly less inclined to carry pollution in their flesh than those raised in penned farms.Farm-raised salmon, now predominant on the market, are routinely fed a diet high in dioxin and PCBs, toxins of particular risk to women of child-bearing years, although no one is exempt from the health implications.

All this can be pretty disheartening and worrisome to the health-conscious consumer, but if we are willing to take note of a number of savvy pointers, there is no reason why we can’t have our salmon and eat it, too.

Bring large pot of water to boil. In a large skillet, sauté chopped shallot in butter over low heat until translucent and tender. Add pasta to boiling water pot. While pasta is cooking to your desired tenderness, add salmon strips to the skillet, heating on continued low heat until salmon becomes pale. Add white wine and cook for ½ minute. Add half and half, stirring to heat through. Remove from heat.

Susan, this dish is absolutely superb - I'm amazed by how sometimes, just a few ingredients, when properly chosen, can make something so delicious!I have never had wild salmon and I'll try to buy some - you've got me curious about it!

Thanks, Ruth. PPN was great fun. I'm planning on another very soon. And, yes, the things we don't really know about our food. It never fails to shake me up.

Thanks, Sher. Good to see you. I was just at Whole Foods today. A mixed bag of salmon at the fish counter, but most of their canned stock was wild caught with prices that varied. At least there's some choice some of the time.

Hi Susan, I found my way here from...where was it?..oh, yes..Jugalbandi. You have quite the collection of healthy, fresh food here! This recipe looks to be Sicilian- or am I off? Don't answer that! :-) It looks delicious.

Oh I hear ya! My posts are really not a good indication of everything I make; to do so I'd be posting continuously, and truly my readers would be saying "ho-hum" to much of my daily fare, and as well, since some of my experiments don't immediately work; I just take notes and consider it a "work in progress". :-)

I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.